Modified Proteins

Processed

Proteins

Overview

Modified proteins including hydrolyzed proteins, isolates, and concentrates undergo acid/enzyme treatment, extraction, and purification that denature structure and alter functionality. These ingredients provide technical functions rather than nutritional protein.

124,388

Products contain this

2,532

Ingredient variations

Common forms

Hydrolyzed proteins, protein isolates, textured proteins

Function

Protein modification creates specific functional properties including emulsification, foaming, and binding that natural proteins cannot provide. They enable texture and stability in manufactured foods.

Sources

Industrial protein modification uses acid hydrolysis, enzymatic digestion, membrane filtration, and spray drying. Processing may involve pH extremes and temperatures that fundamentally alter protein structure.

Health Considerations

Modified proteins may have altered allergenicity and digestibility compared to intact proteins. Hydrolysis can create glutamate compounds and other bioactive peptides with unknown long-term effects.

Regulatory

FDA regulates modified proteins based on source and processing method. Hydrolyzed proteins may contain MSG without specific labeling if naturally occurring.

Common Variations (50 total)

548mg (Organic Pea Protein,Animal Free Whey Protein Ifrom Fermentation),Animal Meal Protein Blend (Pea Protein Isolate,Chicken Bone Broth Protein Concentrate,Clifpro (Soy Rice Crisps [Soy Protein Isolate,Cocoa Soy Protein Nuggets (Soy Protein Isolate,Cocoa Whey Crisps (Whey Isolate Whey Protein Concentrate,Contains 2% or Less of: Isolated Soy Protein Product Isolated Soy Protein,Contains 2% or Less of Non-gmo Soy Protein Isolate,Contains Less Than 2% of Malt Extract (Contains Gluten),Contains Less Than 2% of Whey Protein Concentrate,Enzymes). Contains 2% or Less of Each of the Following: Whey Protein Concentrateand 38 more...